How to Make Roasted shrimp, corn, orzo, lemon, and parsley salad

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt, and bring the water to a boil.
Boil (alternatively you can also steam or grill) the cleaned ears of
corn for 10 minutes then remove them with tongs and set aside.

In
the same boiling water, add the orzo and simmer for 8-9 minutes,
stirring occasionally, until it’s cooked al dente. While the pasta
boils, cut the kernels off the corn using a sharp knive and set aside in
a bowl. Once the orzo is ready (taste before deciding!) drain it and
pour it into a large bowl.

Place
the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with
salt and pepper. Toss to combine and spread out in a single layer. Roast
for 5 to 6 minutes, until the shrimp are cooked through but do not
overcook. They should just turn pink.

While
the shrimp is cooking place the shaved onion, red wine vinegar and
brown sugar in a microwave safe bowl, drizzle with olive oil and toss
well. Cover and microwave on high for 10 minutes. This will slightly
caramelize and soften the onions. Add the shrimp and the onions to the
orzo.

Now add the parsley and basil, then season as needed with more salt, pepper and hot sauce. Toss well.

Set
aside at room temperature for 1 hour to allow the flavors to blend, or
refrigerate overnight. If refrigerated, taste again for seasonings and
bring back to room temperature before serving. Serve with lemon wedges
(and more hot sauce for the guests to add as desired).